Skillet Pasta with Eggplant, Tomatoes, and Peppers
An easy everyday pasta dish! Skillet pasta with vegetables wins you over with how simple it is to make—it comes together fast and with no fuss. You can switch up the vegetables with the season, and there's plenty of room to experiment by combining fresh produce with frozen. Pasta with vegetables is a satisfying meal all on its own, but you can always round it out with extra fresh or canned vegetables to taste.
Cooking method
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Step 1:
To make skillet pasta with vegetables, use a fairly large pasta shape (rotini, elbows, or fusilli)—small shapes won't work as well here. Also prep your vegetables: eggplant, tomatoes, and bell pepper. Beyond these, you can add carrots, onion, zucchini, or cauliflower. For a juicy dish, be sure to use ripe, juicy tomatoes.
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Step 2:
Rinse the eggplant, pepper, and tomatoes. Trim the ends off the eggplant and cut it into cubes; core the pepper and cut it into squares. Peel the tomatoes and dice the juicy flesh.
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Step 3:
Heat the vegetable oil in a skillet and add the diced eggplant. Fry lightly until just golden, stirring now and then with a spatula.
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Step 4:
Add the bell pepper and cook everything together until slightly softened. Stir in the chopped tomato flesh.
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Step 5:
Season the vegetables with salt and add spices to taste. Cover and simmer over low heat until the vegetables are completely tender, about 10–15 minutes.
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Step 6:
Cook the pasta in a large pot of salted water; once it comes to a boil, cook until done. Drain in a colander and let the water run off. Add the cooked pasta to the vegetables in the skillet and toss to combine.
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Step 7:
Warm the pasta and vegetables together for a moment, then serve. This dish is best served hot!
- When serving, top the skillet pasta with chopped fresh herbs. Choose whatever spices you like—at the very least, ground black pepper is ideal.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in /with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
